DirtyFLRestaurant Inspection Data

GRAND CENTRAL

With 7 documented inspections, GRAND CENTRAL in BOCA RATON has achieved a 3.5/5 food safety rating. Recent inspections show improving food safety practices.

Boca West Drive
Boca Raton, Florida, 33434
Palm Beach County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2025

Inspection #: Visit ID: 10870280

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish not removed from reduced oxygen packaging. Chef removed fish from reduced oxygen packaging. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water in salad station. Chef removed from water Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by pizza station has zero hot water.

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10766539

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the room by the dishwasher with mold like substance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking a few handwashing sinks. Chef removed garbage cans Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at the beginning of cook line water temperature at 77°F to 78°F.

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10767357

  • N/A:No Violations Were Observed

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766359

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu. Warning - From follow-up inspection 2025-01-28: Same. **Time Extended**

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8784304

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over corn, both products not in commercial packaging at tall reach in freezer. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on ice bath: Cooked mushrooms (47F - cooling) @ 2:10; cooling since 7:30 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath: smoked salmon (51F - Cold Holding); shredded cheddar (49F - Cold Holding); omelette station flip top: sliced sausage (47F - Cold Holding); hummus (44F - Cold Holding); shredded mozzarella (44F - Cold Holding); feta (48F - Cold Holding); cooked tomatoes (45F - Cold Holding); fresh mozzarella (45F - Cold Holding); pizza sauce (ingredients added) (44F - Cold Holding); roasted vegetables (50F - Cold Holding); pull out drawers at panini station: seaweed salad (48F - Cold Holding); edamame (51F - Cold Holding); diced tomatoes (49F - Cold Holding); cooked pasta (50F - Cold Holding); sandwich station: tuna salad (47F - Cold Holding); chicken salad (49F - Cold Holding); egg salad (50F - Cold Holding); salmon salad (52F - Cold Holding); seafood salad (45F - Cold Holding); lobster salad (47F - Cold Holding); grill station: hot dogs (60F - Cold Holding); branzino (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of 4 hours. See stop sale Walk in cooler: smoked salmon (47F - Cold Holding); whole chicken (49F - Cold Holding); chicken salad (52F - Cold Holding); buttermilk (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. On-site engineering department presently working on cooler. Advised operator to ice down or move all tcs products to another fully operable cooler. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pull out drawers under table top fryer: marinated raw chicken (48F - Cold Holding) at 2:48; cooling since 8:30 At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sushi rice (121F - Hot Holding); cooked onions (88F - Hot Holding) Observed on counter in ziplock bag. Per operator, product is left out and to be served at room temperature. Per operator, out of temperature for approximately 3 hours. Advised operator use time control. Advised operator to place time stamp for remaining 1 hour. Time control procedure emailed to operator. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Break menu: Nova platter Lunch menu: tuna poke wonton Both menu items do not have a raw animal protein identifier on menu. Warning

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8509736

  • N/A:No Violations Were Observed

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8382758

  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen dish area- observed employee touched face wearing gloves. Operator immediately stopped employee to wash hands and change gloves. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen front line- observed sausage at 110 degrees F. Operator placed sausage inside oven for reheating.
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Main kitchen-Auto-sham-; brisket (120F - Hot Holding). Operator placed brisket in oven for reheating.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen front line- observed wiping cloth inside hand washing sink. Front line hand washing sink- observed wiping cloth inside hand washing sink. Operator removed wiping cloth. Corrected On-Site